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Carrot ginger dressing in a glass jar with a spoon, served with a fresh salad in the background
Chef Mary from Mary Recipes portrait in modern kitchenMaryRecipes

Carrot Ginger Dressing Recipe

Carrot Ginger Dressing is a fresh, vibrant Japanese-style dressing made with carrots, ginger, onion, and simple pantry ingredients. This easy homemade recipe delivers a perfect balance of sweet, tangy, and savory flavors—ideal for salads, bowls, and marinades. Ready in minutes, healthy, and naturally vegan, it’s a must-have for meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dressing, Sauce
Cuisine: Asian-Inspired, Japanese
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium carrots peeled and chopped
  • 1 tablespoon fresh ginger peeled and chopped
  • ¼ cup onion chopped
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons neutral oil canola or sunflower
  • 1 tablespoon honey or maple syrup
  • 2 –4 tablespoons water to adjust consistency
  • Optional: 1 teaspoon sesame oil for extra flavor

Equipment

  • Blender or food processor
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Glass jar or container (for storage)

Method
 

  1. Add the chopped carrots, ginger, and onion to a blender or food processor.
  2. Pour in the rice vinegar, soy sauce, oil, and honey (or maple syrup).
  3. Blend until smooth, stopping to scrape down the sides if needed.
  4. Gradually add water, one tablespoon at a time, until you reach your desired consistency.
  5. Taste and adjust seasoning—add more vinegar for tang, sweetener for balance, or soy sauce for depth.
  6. Transfer to a jar and refrigerate for at least 1 hour before serving for best flavor.

Nutrition

Serving: 60gCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 0.5gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gSodium: 300mgPotassium: 220mgFiber: 2gSugar: 5gVitamin A: 5000IUVitamin C: 4mgCalcium: 20mgIron: 0.5mg

Notes

  • Pro Tip: Blend longer for a silky, restaurant-style texture.
  • Use fresh ginger for the best flavor—powdered ginger won’t give the same result
  • Adjust thickness depending on use (thicker for dipping, thinner for salads)
  • Shake well before each use as natural separation may occur

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